ONION DUMPLINGS

Mrs. Margaret Einerick.

Fry a pan of chopped onions till nearly done but not brown. Pour in 5 or 0 beaten eggs, and stir till cooked. Have ready a good biscuit dougli. Roll out as thin as for pies, cut in squares, put one or more spoonfuls of the mixture on each square, fold over and press the edges tight, drop into boiling water, cover and boil till done, 10 or 15 minutes. Take up and drain. Brown some breadcrumbs in butter, put the turnovers on a hot dish, and pour the butter and crumbs over them.